Our mission is to dazzle our guests with continuous culinary experiences which are made with a combination of classic and modern cuisine, with the help of our master chef and his team. The restaurant's favourite kitchen methods follow the cooking methods of our grandmothers. Our restaurant is our common heritage from the former period of the shipyard. The interior is industrial in style and designed to really feel like in an industrial city. Come and taste our delicacies and enjoy yourself, we welcome you!
French fries, cheddar cheese, bacon, whiskey & onion chutney, cabbage salad with mayonnaise
French fries, cornflake-crusted farm fresh chicken breast, Asian salad mix+ or sweet potato fries (0,70€)
with red wine, bread dumplings and pork cracklings
with grilled prawns
with sweet pea risotto
Chutné obedové menu od pondelka do piatka
His culinary techniques include confiting, which is a special method of preparing food and originates in France. Food is cooked slowly, for a long time or baked in fat at low temperatures. Thanks to this method, the meat and vegetables are as juicy as they should be. The other technique is the popular Sous-Vide method. This method is based on the exposure of spiced meat, fish or vegetables to a vacuum, then boiling in water, and quickly frying all sides after removal from the water. The chef takes great care of freshness, quality and local ingredients. Our restaurant cooperates with Salka Gastrofarm, which offers the highest quality organic beef and pork meat. We also like to use green herbs from local producers. We are sure that the best food can only be prepared from the best local ingredients.
„It's not hard to master skills. Finding happiness, satisfaction and fulfillment in continuous service and in the offering someone something delicious to eat is the secret that makes the restaurant a really good one.“
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